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4

Sauté—Dry-Heat Cooking with Fat

Lecture no. 4 from the course: The Everyday Gourmet: Rediscovering the Lost Art of Cooking

Sauté—Dry-Heat Cooking with Fat

Taught by Professor Bill Briwa | 39 min | Categories: Food & Wine

Begin strengthening your cooking techniques with a close look at using the right pan, the right amount of fat, and the right temperature to make crispy and delicious sautéed foods. As you explore the ins and outs of sautéing, you learn how to make a delicious (and simple) dish: Chicken Marsala.

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h********e
November 12, 2016

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f********m
October 13, 2016
This is my second time watching the series. Chef Briwa has such a pleasant manner that, even the second time, it's not in the least bit boring or tedious. I am a fairly experienced cook, but I have learned much more than I would have expected. Bravo, Chef! And thank you.

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c********m
July 24, 2016

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